Swedish Rosettes

Directions

1. 1
   Mix egg yolk, 2 tablespoons of sugar, milk and flour together to form a smooth batter.
2. 2
   Place the rosette iron in the oil and heat oil to 180 C; remove iron.
3. 3
   Dip the hot iron into batter and hold it over the hot oil for a moment so that the batter firms up a bit.
4. 4
   Fry the rosette in the hot oil until golden brown, approximately 1 minute.
5. 5
   Push the rosette from the iron with a fork and drain on paper towel.
6. 6
   Heat the iron in the oil again before making the next rosette.
7. 7
   Dip the cooled rosettes in granulated sugar.
8. 8
   Rosettes keep in a cool place for 8-10 days, and you can also freeze them for up to 2 months.